Pumpkin Tunnel Cake

Directions

Combine ¼ cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside.

Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer.

Add egg whites; beat well.

Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Mix after each addition.

Stir in vanilla. Reserve 2 cups of batter, and set aside.

Pour remaining batter into a 12-cup Bundt pan coated with cooking spray.

Spoon pumpkin mixture evenly over center of batter to form a ring.

Pour reserved batter over pumpkin mixture.

Bake at 350℉ (180℃) for 50 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan.

Cool on a wire rack. Sprinkle with powdered sugar and pumpkin pie spice.